Cream of Barley Soup

Ingredients

• Cook 2 ounces barley
• 2 onions
• 2 carrots
• 1 bayleaf
• in 2 quarts veal or chicken stock
• Add yolks of 2 eggs
• and i cup of hot milk
• add i cup of asparagus tips or green peas

Method

1. 1

   Cook barley, onions, carrots, bayleaf, and parsley in stock for 3 hours.

2. 2

   Add egg yolks and hot milk, then press through a sieve.

3. 3

   Season and add cooked asparagus tips or green peas.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.

CREAM OF BARLEY SOUP. (Vienna.) Cook 2 ounces barley, 2 onions, and 2 carrots, sliced, I bayleaf, and some parsley, for 3 hours, in 2 quarts veal or chicken stock. Add yolks of 2 eggs and i cup of hot milk, and press through a sieve. Season and add i cup of asparagus tips or green peas, already cooked. ITALIAN SOUP. Cook j^ pint of fine cornmeal — they call it semolina in Italy — with i ounce butter, 1 quart white stock, salt, pepper, and nutmeg for i hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with j^ pint hot milk. Serve with grated Parmesan cheese and croutons. A FRENCH SOUP OF LEEKS. In the provinces they make many savory soups with vegetables which contain all the mineral salts 2 ly With a Saucepan over the Sea we need so much for our nerves and blood, es- pecially in the spring. Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg, and serve with croutons. GERMAN VEAL BROTH. Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with i carrot, i onion, I clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To j}i quarts of this stock add }( pound cooked ver- micelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk. TURNIP SOUP. (Rouen.) Pare and chop i quart of turnips, fry in 2 ounces butter or suet, add half a spoonful of sugar and some parsley, and i pint consomme. Cook }( hour. Make six slices of toast, pour the tur- nips, well seasoned, into a dish, lay the toast over, dot with butter, and bake j^ hour. This is served in Rouen with a tureen of hot consomme and a tablespoonful given on each plate, but it can also 18 S SOUP WITH CHEE! With a Saucepan over the Sea be made into one broth, cooking the turnips in the whole amount of stock, pressing them through a sieve and putting toast on top, when serving. Is excellent made of rabbit stock, instead of beef. VEGETABLE SOUP (made in France, during Lent). Fry 2 carrots, 2 turnips, 2 onions, j^ pint string beans, i leek, i cup of spinach with some parsley and a bit of celery, in 2 ounces butter. Add I ounce flour, i quart, and a pint of milk, i pint of stewed tomatoes, and a pinch of baking soda, also a blade of mace. Simmer for 2 hours, press through a sieve, add a teaspoonful of sugar, a little butter blended with flour, and 2 tablespoon- fiils each of cooked rice and peas. TOMATO SOUP (as made in Germany). Cut up I pound of veal from the breast, add the bones and i ounce butter, i onion, and i carrot, and 3 quarts water, parsley, salt, and pepper, i pint tomatoes and i green pepper, cut up and free from seeds. Cook 3 hours, add a spoonful of sugar and i cup of boiled rice. ONION SOUP, WITH CHEESE. (Italy.) This is a favorite soup at the French and Italian restaurants in New York. It is the "plat de jour " for Mondays. 19 With a Saucepan over the Sea Slice four large onions very thin, fry them in butter, and add them to i quart of well-flavored beef consomme. Put these in an earthen pipkin or marmitey and arrange on top four slices of toasted bread, on which sprinkle i tablespoonfuls of grated Parmesan cheese. Keep these hot, and serve in the dish, one slice of toast for each person. Small yellow bowls, such as are used for custards, etc., are generally passed with the soup, instead of ordinary soup plates. The foreign flavor de- pends greatly upon such trifles, imitating the inns of the old country. CHESTNUT SOUP. (A French recipe.) Boil I quart of large and sound chestnuts in salted water for 20 minutes; peel and chop them. Add i quart water, a teaspoonful of salt and one of sugar, and the rind of a lemon. Cook for half an hour, then rub through a sieve. Add 2 quarts white stock, a tablespoonful of butter blended with a tablespoonful of flour, pepper, and a little parsley. Stir for twenty minutes and rub through a sieve. Serve with toast. CHESTNUT SOUP. (Italian style.) Peel and blanch fifty large chestnuts. Cook them in suflficient veal stock to cover, with 2 20 With a Saucepan over the Sea tablespoonfuls of bread-crumbs, i teaspoonful of salt, a little pepper and nutmeg, for 2 hours. To every quart of this now add a pint of hot milk. Press through a sieve, add the yolk of one egg, a tablespoonful of sherry, and serve with croutons^ CHEESE SOUP. (Southern France.) Peel, slice, and fry 6 onions with % pound of ham, minced, and 2 ounces butter. Add % pound bread-crumbs, 3 pints good white stock, — prefer- ably chicken, — salt, pepper, and a blade of mace* Cook for % hour, add % pound grated Parmesan cheese, and yolks of 2 eggs. Strain it by pressing it through a sieve, and serve at once. CUCUMBER SOUP. (Greece.) Peel 4 large cucumbers, slice them, and remove the seeds. Fry with i ounce butter, add salt, pepper, a blade of mace, i pint hot milk, and i quart white stock. Cook i>4 hours. Thicken with flour and butter and press through a sieve. OYSTER SOUP. (A French recipe.) Drain i quart of oysters and season with salt, pepper, a blade of mace, a bayleaf, and i ounce butter. Add j^ pint of white stock and cook fifteen minutes. Remove the oysters and herbs, 21 With a Saucepan over the Sea and to the stock add the juice of the oysters and I pint of hot milk, the yolk of i egg, some parsley, and a blending of flour and butter. Put in the oysters, and after stirring a few moments serve hot. ONION BROTH. (Dieppe.) Parboil 6 large onions, slice them, and toss in i ounce of butter with salt, pepper, and some parsley. Add i}i tablespoonfuls of flour and i quart of white stock, made from fish or chicken, also i pint of hot milk. Press through a sieve and serve with slices of toast. POTATO SOUP. (Normandy.) Parboil, slice, and pare ten large potatoes. Drain them and add 2 onions, sliced, 2 bits of celery, and I ounce butter. Cook for 10 minutes, add 4 slices of stale bread, and i quart of white stock. Simmer for 2 hours, add salt, pepper, and nutmeg, I pint of hot milk blended with flour and butter. Press through a sieve and serve with croutons. POTATO SOUP. (Geneva.) Parboil and pare 6 large potatoes, fry them in I ounce of butter, add salt, pepper, parsley, a blade of mace, and a bayleaf,

Cook this with the app: pantry check, scaling, and the assistant.